canning
13 Pins
·7mo
125K views · 22K reactions | 🥔🧡How I preserved my potato harvest without canning🧡🥔 I definitely plan to tackle canning before baby number 2 makes his or her debut, but I had to get these potatoes processed ASAP, so this is what I did. I can’t wait to use these for several cozy meals this fall and winter! Edited to add: I’ll freeze these and use within 4-6 months. . . . #thefischerupper #foodpreservation #vacuumsealer #potatoharvest #growyourveggies #farmmom | Erin | Easy Recipes + Country Life | John Denver · Thank God I'm a Country Boy
34K views · 1.7K reactions | FOLLOW ALONG TO LEARN HOW TO CAN WITH ME👏🏽 Canned beans are easily one of our MOST used items in our pantry! Store bought are packed in tin cans, and you have no idea of the source of their beans, the salt they are using, or any other junk you might find in them. Plus, making beans at home can take hours! So, let the canner do the work for you!! To your pint jars: 1/2 cup DRY beans of choice (pinto, black, garbanzo, kidney, etc.) Add 1/2tsp seasonings of choice (I usually just do salt then season after, but adding taco seasoning is really yummy in black or pinto!) Fill with filtered water to 1 inch headspace Wipe your rims, place your lids and screw on rings finger tight. Place in your prepared pressure canner, lid on, and turn on the heat. Once you get a steady stream of steam out of your canner, set timer for 10 mins. Once that’s up, place your weight on and let it come up to pressure (mine is 10lbs for my elevation, but do what is recommended for your elevation). Pressure can for 75 minutes (pints) and 90 minutes (quarts). The pressure canner FULLY cooks the beans to PERFECTION! Enjoy!🫶🏽👏🏽 *this is not a government approved recipe but works for thousands of people (myself included) beautifully! As always, try any recipe at your own risk* #canning #homestead #homesteading #homesteadprepper #homesteader #foodprep | Abbie Flake | johnrobert · Good Days’ll Come
54K views · 3.6K reactions | Dry canned potatoes: Chop your potatoes to desired size, then place in a large bowl and cover with water. I like to let it sit for an hour, drain, fill again, wait another hour, drain and fill again then let it sit overnight before draining a final time in the morning. Pat them dry and then fill your jars to 1 inch headspace. Add a small tab of butter to the top of each, wipe your rims and place your lids and rings on the jars. Place into a room temperature prepared pressure canner and place the lid on. Turn on high heat and wait until there is a steady stream of steam out of the top spout. Once there is a steady stream, set a timer for 10 mins. Once your timer is up, add your weight and let your canner come to pressure. At my elevation, I can at 10lbs of pressure for 35 mins (pints) and 40 mins (quarts). Once your time is up, turn off your heat and let your pressure canner naturally release. Once pressure is released, take the lid off and place the jars on a towel on your kitchen counter. Allow 24 hours for them to seal, then you have shelf stable cooked potatoes! #canning #rebelcanning #homestead #homesteading #cannedpotatoes | Abbie Flake | Bobby Day · Rockin' Robin
245K views · 25K reactions | For anyone who wants to start the new year wasting less, saving more and eating more flavorful food!! So much better than storebought AND you get to be resourceful with veggie scraps that might otherwise be doomed for the trash. I eat a lotttt of vegetables and whenever I have peels, parts, scraps that aren’t edible I place them in a large gallon Ziploc and keep it in the freezer. Over the course of several weeks I easily fill the bag to the brim with veggie pieces that would be great in broth. Then I bust out the stockpot! Simply add your veggie scraps, fill with cool water and add any other aromatics like ginger, thyme, bay leaves, black peppercorns and a tablespoon or so of kosher salt. Bring to a simmer and reduce by about half, this will take 4-5 hours. Strain your broth into glass jars and keep in the fridge for a couple weeks or in the freezer for a couple months. (If freezing, store in a Ziploc and lay in flat!) You could of course also add some chicken bones/carcass. And then after capitalizing on all that flavor and nutrition you compost the scraps! We started composting a few years ago and will never go back. This is such a fabulous and easy way to get more use out of your wonderfully nutritious veggies, reduce waste, save money, it’s just all around winning. You’ll want to of course make sure all of your produce is cleaned REALLY well (even things like onion that have a peel) and prioritizing organic when you can is also helpful! Here are veggies that work fabulously for broth: -onions, leeks, green onions, shallots, garlic -potato and sweet potato peels -carrot, parsnip, rutabaga peels -stems from parsley, kale, cilantro, thyme, rosemary, any fresh herb! -celery greens -zucchini and summer squash, winter squash -green bean trimmings -bell pepper -pea pods -mushroom stems Veggies to avoid throwing in there would be broccoli, Brussels sprouts and cauliflower (these will lend a really bitter taste) and jalapeño or spicy peppers (if you don’t want it to be spicy) Okay friends, I challenge you! Start making a veggie scraps bag in your freezer today!! 😁 who’s in?! 👇🏼🥕🥒🥬🫑🧄🧅🥔 | Erica Baty | itsaflavorfullife · Original audio
